Sheet Pan Salmon and Vegetables
A quick and healthy sheet pan meal featuring tender salmon fillets roasted alongside a medley of colorful vegetables, all seasoned with garlic and lemon for a flavorful dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4
Ingredients
4 salmon fillets (6 ounces each), skin on
1 pound baby potatoes, halved
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
1 medium zucchini, sliced into half-moons
1 cup cherry tomatoes
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 lemon, thinly sliced
Salt, to taste
Black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 400°F (200°C).
In a large bowl, combine the baby potatoes, red bell pepper, yellow bell pepper, zucchini, and cherry tomatoes.
Add 2 tablespoons of olive oil, minced garlic, dried oregano, dried thyme, salt, and black pepper to the vegetables. Toss well to coat evenly.
Spread the seasoned vegetables in a single layer on a large sheet pan.
Place the sheet pan in the oven and roast the vegetables for 10 minutes.
Meanwhile, pat the salmon fillets dry with paper towels and season both sides with salt and black pepper.
Remove the sheet pan from the oven after 10 minutes and create space in the center for the salmon fillets.
Drizzle the remaining 1 tablespoon of olive oil over the salmon fillets and place them skin-side down on the sheet pan.
Arrange lemon slices on top of the salmon fillets.
Return the sheet pan to the oven and roast for an additional 10 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender.
Remove from the oven and garnish with chopped fresh parsley before serving.